There are several ways of making papier-maché, according to the use to which it is to be put. I have taken pains to prepare an exact formula for making the finest and best quality, and from that the worker will undoubtedly be able to work out variations in quality, according to his needs.
The most important ingredient is the paper pulp. The finest pulp for papier-maché is that made by the ton in the Bureau of Engraving and Printing in Washington, from mutilated paper currency, but not from tobacco stamps, which is coarse and not fit for fine work. A hundred pounds of this pulp would cost, in Washington, about $1.50, and could be made into sheets of small bulk, and dried for use as needed. It is a great advantage to have it in this form. When needed for use, take a dry sheet or ball of the right size, dissolve and beat it up into a thin mush in a bowl of water, until the particles are all well separated, then pour it on a sieve to run the water out without losing the pulp. The water is then squeezed out of it by gentle pressure with the hand, but it should not, by any means, be squeezed as dry as possible, for the water is an important factor. Pulp prepared thus can be stirred up with glue into a perfectly homogeneous paste, free from all lumps, and so fine it can be pressed into the smallest crack.
If you have no manufactured pulp, then you must make it yourself. Procure a lot of old newspapers, of as soft paper as possible, tear them to bits, put the pieces in a kettle of boiling water and beat the mass in any way you please, boiling it meanwhile, until it becomes paper pulp. It should be free from lumps and small pieces of paper, or it will not work well.
The following are the ingredients necessary to make a lump of papier-maché a little larger than an ordinary base-ball, and weighing 17 ounces.
{ dry paper, 1 ounce } Wet paper pulp, { } 4 ounces (avoirdupois). { water, 3 ounces } Dry plaster Paris, 8 ounces " Hot glue, 1/2 gill, or 4-1/2 tablespoonfuls.
[Illustration: PLATE IX. MANIKIN FOR MALE AMERICAN BISON.--HALF COMPLETED.]
While the paper pulp is being prepared, melt some best Irish glue in the gluepot, and make it of the same thickness and general consistency as that used by cabinet-makers. Measure the different ingredients to be used, until the result teaches you what good papier-maché is like, and after that you can be guided by your judgment as you proceed. On taking the paper pulp from the water, give it a gentle squeeze, but by no means squeeze it as dry as you can. Now put it in a bowl, put over it about three tablespoonfuls of your hot glue, and stir the mass up into a soft and very sticky paste. Next add your plaster Paris, and mix it thoroughly. By the time you have used about three ounces of the plaster, the mass is so dry and thick you can hardly work it. Now add the remainder of your glue, work it up again until it becomes sticky once more, then add the remainder of your plaster. Squeeze it vigorously through your fingers to thoroughly mix the mass, and work it until it is free from lumps, is finely kneaded, and is sticky enough to stick fast to the surface of a planed board when you rub a bit on it by firm pressure of the finger. If it is too dry to stick fast, add a few drops of either glue or water, it makes little difference which, and work it up again. When the paper pulp is poor, and the maché is inclined to be lumpy, lay the mass upon a smooth board, take a hammer and pound it hard to grind it up fine.